Cuban Mojo Classic Pulled Pork

In a small bowl, whisk together the fresh orange juice, lime juice, minced garlic, dried oregano, ground cumin, and a pinch of salt to create a quick mojo marinade.

Heat the olive oil in a large skillet over medium-high heat, add the sliced white onions, and sauté for 3 to 4 minutes until they begin to soften and turn translucent.

Add the shredded pulled pork to the skillet and cook for 2 to 3 minutes, letting the meat get lightly browned in spots.

Pour the mojo citrus mixture directly over the pork and onions, scraping up any browned bits from the bottom of the pan.

Simmer for 3 to 4 minutes over medium heat until the meat has absorbed most of the citrus juices and is hot and fragrant, ready for Cuban sandwiches or rice bowls.